French Silk Layer Cake

Ingredients

Cake

• 1 box of Betty Crocker Super Moist Chocolate Fudge Cake Mix, 375 g
• Water, vegetable oil and eggs called for on cake mix box
• 1 box of chocolate-flavour instant pudding & pie filling mix (dry)

Frosting

• 6 egg whites
• 1 ½ cups sugar
• 1 ½ cups butter, softened and cut into 1-inch pieces
• 2 teaspoons vanilla
• ¼ cup of bittersweet baking chocolate, chopped

Decoration

• 1 tablespoon shaved bittersweet baking chocolate 

Instructions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.

2. In a large bowl, beat cake ingredients with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Pour 1 ⅔ cups batter in each pan. Spread evenly.

3. Bake for 18 to 22 minutes or until the toothpick inserted in center comes out clean. Cool for 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

4. In a medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat at a high speed for 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 ½ cups softened butter, one piece at a time, scraping the side of the bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.

5. Fit decorating bag with ½-inch round piping tip; fill with 1 ¼ cups vanilla frosting and set aside.

6. In small microwavable bowl, microwave ¼ cup of chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smoothly. Let stand for 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.

7. Place one cake layer on a serving plate. Spread ⅔ cup of chocolate frosting on top. Top with the second cake layer; spread ⅔ cup chocolate frosting on top. Place the third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using a decorating bag, pipe frosting mounds on top of cake with vanilla frosting.

8. Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate for 1 hour. Store loosely covered in refrigerator.